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FOOD
August 21, 2008 | By Michael Klein, Inquirer Columnist
Nearly 21 years after opening Jake's on Main Street in Manayunk, Bruce Cooper is within days of rolling out the far more casual Cooper's Brick Oven Wine Bar next door. Highlight of the sleek, 65-seat Cooper's (4367 Main St., 215-483-2750) will be the Wood Stone oven, which will issue seasonal pizzas, snacks, small plates, and what Cooper calls "in-between plates," plus cheeses, 30 wines by the glass, and about two dozen beers. Most dishes are way under $20. Starting the week after opening, breakfast is to be served on the weekends.
ENTERTAINMENT
July 10, 2008
Here are a few of the soul-food specialties that the cast and crew of "The Color Purple" enjoy, thanks to Lynette Dupree and Felicia P. Fields. These and other recipes can be found online in "The Food We Love: The Color Purple Cookbook" at www.colorpurple.com . SAUSAGE DRESSING 1 onion, diced small 1/2 cup mushrooms 1/2 cup scallions 1/2 cup diced celery, optional 1/4 cup fresh garlic, minced 1/2 green pepper, diced small 1/2 cup baby carrots, parboiled and then diced 1/2 pound spicy Jimmy Dean or other brand sausage 2 boxes Jiffy or other brand cornbread mix, prepared according to package directions Salt and pepper to taste 2 teaspoons sugar 1 15-ounce can chicken broth Sauté all the vegetables in olive oil for approximately 5 minutes.
FOOD
June 26, 2008
Makes 16 servings 1. Butter a 9-inch springform pan with sides at least 23/4-inches high, and wrap the outside of the pan in a double layer of aluminum foil. 2. In a medium bowl, combine the graham cracker crumbs, walnuts, 3 tablespoons sugar and a pinch of salt. Pour in the melted butter and stir together, using your fingers or a fork, until all of the dry ingredients are uniformly moist. Place the crust mixture into the springform pan and use your fingers to pat an even layer (about one-quarter-inch thick)
NEWS
February 22, 2008 | By Alan J. Heavens, Inquirer Real Estate Writer
ORLANDO - You'd think that manufacturers of appliances and other products that find their way into newly built homes might be a little wary about rolling out new offerings during a down housing market. You'd be wrong. At last week's International Builders Show, 1,900 exhibitors threw caution to the wind. Show attendance was noticeably down from the 104,000 who attended last year, and the crowds on the exhibit floor were sparser. Still, many company representatives said, the target audience is much broader than just buyers of new houses.
ENTERTAINMENT
January 10, 2008 | By Jim Coleman and Candace Hagen
Q: Living in Minnesota during the winter is great for outdoor sports, but terrible for outdoor barbecue. Can I recreate something close to that outdoor barbecue experience in my oven when it's too cold to cook outside? Also, my barbecue sauce is OK, but I'm looking for something a little more lively. Could you share some of your recipes? Thanks. - Tom C. A: It's not that I don't like a little snow as much as the next guy, but for your sake, I hope you don't live in Minnesota exclusively in the winter.
FOOD
December 13, 2007
Coasters as notes Silicone Coaster Notz protect furniture surfaces and are beautiful in the bargain. From Modern Twist, they come in a variety of patterns. We especially like the frosted Birds 'N Trees design. Style them as personalized placecards or jot down wine notes using a ballpoint pen, then simply wipe clean. Food trivia your game? Foodies will enjoy testing their knowledge of the people, places, culture and history of food with this fun trivia game. Try this quick quiz: 1. What queen comes from Joliet, Ill.?
ENTERTAINMENT
November 15, 2007 | By JUDY WILEY, McClatchy Newspapers
YOU HAVE JUST one weekend - yes, ONE - before Thanksgiving. Don't believe us? Check the calendar; the holiday is early this year. Which means it's time to get organized. Past time, really, but what else to do except get started? Ready or not, your hungry guests will arrive on your doorstep next Thursday. But you will be ready, because we went all the way to Texas to find some experts: Lupe Ayala, owner of La Playa Maya in Fort Worth, who makes two turkeys - one Mexican-style, one traditional - at home every year to feed 25 to 40 family members; Sandee Larkin, another Texas restaurateur (Harrison House in Waxahachie)
FOOD
July 26, 2007
A number of improved coatings are surfacing on some of the new cookware on the market, promising to hold up longer and withstand higher heat than Teflon. This nonstick saucier from Anolon is a dream for cooking eggs or fish, a cinch to clean, and oven-safe up to 500 degrees. A truly golden chip These great tasting chips are the creation of two former Manhattan chefs who gave up their fine-dining restaurants to produce them. Made from Yukon Gold potatoes, these simple crisps are full of flavor but short on fat. Cookies in a hurry Much improved over slice-and-bake rolls, these frozen cookies are presliced, and can be popped in the oven before breakfast and cooled in time to be packed in a school lunch.
FOOD
July 19, 2007 | By Marilynn Marter, Inquirer Food Writer
When temperatures climb above 90 degrees, the last thing we want to think about is hot food. And the very last thing we want to do is cook. But there are plenty of options for cold summer suppers, as almost any food can be served cold. It's just that few home cooks are practiced in the art. Take your cues from some of our local restaurant chefs who understand their customers' desire for more cold food options in summer. At Loie on South 19th Street, just two weeks into his tenure, executive chef Brenton Wallace is drawing on his repertoire of cold blender soups, including a watermelon gazpacho- a watermelon, honeydew and cucumber puree accented with a little jalapeno heat and a crab salad garnish.
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